Loaded vegan nachos are what happen when you take the soul of a party dish and give it a delicious, plant-based makeover. This isn’t your sad, soggy plate of chips with just a sprinkle of toppings—we’re talking a colorful, crave-worthy platter of home made nachos piled high with smoky black beans, vibrant veggies, creamy vegan queso, and a tangy avocado-lime drizzle that ties it all together. Whether you're hosting game night, making dinner for the family, or just treating yourself, these fully loaded vegan nachos bring flavor, texture, and a whole lot of feel-good ingredients to the table. And the best part? They're just as indulgent as traditional nachos—but way better for you.
Fully Loaded Vegan Nachos with Cashew Queso and Black Beans
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Appetizer, Main Course
Cuisine Mexican
Servings 4 generous servings (or 6 appetizer portions)
Blender or food processor For making the vegan nacho cheese sauce and avocado drizzle. A high-speed blender will give you the smoothest results.
Skillet or sauté pan To warm up and season the black beans.
Baking sheet If you want to bake the nachos for a warm, melty finish.
Chef’s knife & cutting board For chopping all those vibrant toppings.
Mixing bowls To prep and combine various components.
For the Cashew Queso (Vegan Nacho Cheese Sauce)
- 1 cup raw cashews soaked in hot water for 20 minutes
- ¾ cup unsweetened almond milk or any plant-based milk
- 3 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- 1 tablespoon tapioca starch or cornstarch optional, for added stretch
For the Black Beans
- 1 tablespoon olive oil
- 1 can 15 oz black beans, drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne optional, for heat
- Salt to taste
Nacho Base & Toppings
- 1 large bag tortilla chips use sturdy, restaurant-style for best results
- 1 cup cherry tomatoes halved
- 1 small red onion finely diced
- 1 jalapeño thinly sliced
- 1 ear corn grilled or pan-seared, kernels removed
- 1 avocado diced
- Fresh cilantro chopped
- Lime wedges for serving
Avocado-Lime Drizzle
- 1 ripe avocado
- Juice of 1 lime
- 2 tablespoons water to thin
- Salt to taste
Make the Cashew Queso
Drain your soaked cashews and add them to a blender along with almond milk, nutritional yeast, lemon juice, garlic powder, onion powder, smoked paprika, salt, and tapioca starch. Blend until completely smooth—about 1-2 minutes.
If you want it warm, pour into a small saucepan and heat over low until it thickens slightly. This easy vegan nacho cheese has just enough tang and richness to rival traditional queso—and it’s entirely dairy-free.
Cook the Black Beans
Heat olive oil in a skillet over medium heat. Add the drained black beans, cumin, chili powder, garlic powder, cayenne, and a pinch of salt. Stir well and cook for 5-7 minutes until the beans are warmed through and fragrant. Slightly mash some of the beans with the back of a spoon for a thicker texture.
Prep the Toppings
While the beans are cooking, chop all your toppings: halve cherry tomatoes, dice red onion, slice jalapeño, cut avocado, and grill or pan-sear your corn. Set everything aside in small bowls for easy assembly.
Make the Avocado-Lime Drizzle
In a small blender or using a fork, mash the avocado and mix with lime juice, a bit of water, and a pinch of salt until smooth and pourable.
Assemble the Nachos
Lay your tortilla chips on a large baking sheet or serving platter. Scatter seasoned black beans evenly across the chips. Drizzle on the warm vegan nacho cheese sauce, then top with cherry tomatoes, red onion, corn, jalapeño, and diced avocado. Finish with a generous drizzle of avocado-lime sauce and a sprinkle of chopped cilantro.
Want warm nachos? You can bake the assembled nachos (without avocado or drizzle) at 375°F for 5-7 minutes before adding the final toppings.
Pairings
These loaded nachos recipe vegetarian style can stand on their own, but if you’re building a full spread, here’s what pairs beautifully:
- Vegan tacos recipes like jackfruit carnitas or cauliflower al pastor add depth to a Mexican-themed dinner.
- Cilantro-lime rice or Mexican quinoa makes a hearty side dish.
- Spicy mango salsa or pineapple pico de gallo brings contrast and brightness.
- Iced hibiscus tea (agua de jamaica) or a citrusy mocktail balances the richness of the nachos.
They also pair perfectly with classic vegan appetizers like stuffed mini peppers, guacamole with plantain chips, or cucumber-chili salad for a refreshing crunch.
FAQs
1. What kind of chips are best for vegan nachos?
Go for thick, restaurant-style tortilla chips—they’re sturdy enough to hold all the toppings without turning into a soggy mess. For a healthier twist, you can also use baked chips or make your own using corn tortillas.
2. Can I use canned cheese instead of making cashew queso?
You could, but this vegan nachos cheese made from cashews is smoother, healthier, and far more customizable. Store-bought versions are convenient, but nothing beats the flavor of easy vegan nacho cheese made from scratch.
3. Are these nachos gluten-free?
Yes! As long as your tortilla chips are certified gluten-free, the rest of the ingredients are naturally gluten-free.
4. Can I use pinto beans or lentils instead of black beans?
Absolutely. Pinto beans are a great substitute and work well in vegan Mexican dishes. Lentils can add an earthy touch if you’re looking for something a bit different.
5. Can I meal prep any components?
Definitely. The black beans and vegan queso can be made up to 3 days in advance and stored in the fridge. Chop your veggies and store them separately, and you’re just minutes away from nachos recipe easy enough for weeknights.
